Culinary Collection

Parmesan-Crusted Chicken Breast with Spinach and Artichoke Tortellini

Culinary Collection

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    9 oz. Par-Cooked 5-Cheese Tortellini
  • 2 Garlic Cloves
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 oz. Baby Spinach
  • Info
    0.42 oz. Mayonnaise
  • Info
    2 oz. Light Cream Cheese
  • 1 Roma Tomato
  • 6 Chive Sprigs
  • Info
    2 oz. Shredded Parmesan Cheese
  • 2 oz. Artichoke Hearts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    831
  • Carbohydrates
    60g
  • Fat
    36g
  • Protein
    65g
  • Sodium
    1659mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Drain and coarsely chop artichokes. Mince chives. Core tomato and cut into ½" dice. Mince garlic. Pat chicken dry.

  2. 2

    Roast the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and sear until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Top evenly with mayonnaise and half the Parmesan (reserve remaining for pasta). Reserve pan; no need to wipe clean. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken roasts, cook pasta.

  3. 3

    Cook the Pasta

    Once water in medium pot is boiling, add pasta and cook until al dente, 4-5 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.

  4. 4

    Start the Sauce

    Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add garlic to hot pan and cook until fragrant, 30-60 seconds. Stir in artichokes, tomato, ½ cup water, cream cheese, and a pinch of pepper. Bring to a simmer. Once simmering, whisk or stir vigorously until creamy, 1-2 minutes.

  5. 5

    Finish Sauce and Finish Dish

    Reduce heat to low. Stir in pasta until combined. If too thick, add pasta cooking water, 1 Tbsp at a time, until desired consistency is reached. Add spinach and remaining Parmesan. Stir often until spinach wilts and cheese melts, 30-60 seconds. Remove from burner. Plate dish as pictured on front of card, garnishing pasta with chives. Bon appétit!

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